Asparagus and Tomatoes with Lemon
Servings: 6
Ingredients
- 1 bunch asparagus
- 1 pint cherry tomatoes
- 1 lemon
- 2 Tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Trim the tough ends off the asparagus bunch.
- Lightly peel the bottom 2/3 of each asparagus stalk with a vegetable peeler. Cut into approximately 1-1.5 inch pieces.
- With a knife cut an x into the end of each cherry tomato.
- Place a couple of handfuls of ice cubes into a medium-sized bowl and fill with water. Set aside.
- Bring a couple of inches of salted water to boil in a sauté pan.
- When the water comes to boil add the cherry tomatoes and cook for 30 seconds.
- Remove from the boiling water with a slotted spoon and transfer into the iced water bath. When cool, peel the skin off of each tomato and set the peeled tomatoes aside.
- Bring the water in the sauté pan back to a boil.
- When boiling add the asparagus and cover. Keep the heat on high.
- Cook for 3-6 minutes or until tender. Taste to determine doneness.
- Using the pan lid or a set of tongs, tip the pan over the sink and drain the water.
- Add the tomatoes to the pan and toss to combine. Season with kosher salt, fresh cracked black pepper, the zest and juice of 1 lemon, and a drizzle of extra virgin olive oil.